This is from Off The Shelf Cooking. I used one 14.5 oz. can of salmong, and I think it could have used just a tad more sour cream than 1/3 cup. Also, I used sour cream with chives rather than the dip; it saved on sodium content.
- Preheat oven to 375. Let piecrusts stand at room temperature for 15 minutes as directed on package.
- Meanwhile, mix sour cream dip and flour. Fold in salmon, celery and bell pepper.
- Unroll crusts. Spread half of the salmon mixture onto one half of each piecrust, spreading to within 1 inch of the edges. Moisten edges with water. Carefully lift and fold them in half over filling; turn edges under. Seal edges with the tines of a fork. (Personally, I like to crimp but to each their own.) Cut slits in tops of them to allow steam to escape. Brush with milk and put them on a large baking sheet.
- Bake for 25 - 30 minutes until golden. Let stand 5 minutes before removing from sheet.